Book Club

Year by year

Inspections

1. Nov 25, 2025 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed damaged wall/baseboard in office. Repair. 2. Observed missing ceiling tiles in kitchen. Replace. 3. Observed flashing piece on wall above mop sink ripping apart from wall. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Middle prep cooler is not maintaining temperature at or below 41 degrees. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing asterisk next to some food items (Burgers, steak, bulgogi with sunny side egg, black bean huevos rancheros, and any items with undercooked egg, or eggs cooked to order). Include asterisk next to any item that is served undercooked or requested undercooked per customer.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on online menu. Include asterisk next to food item and footnote on menu. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Keg cooler is in need of cleaning. 1. Observed mold buildup on walls, shelves, and exterior of beer lines. 2. Observed floor heavily soiled Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed Foam-On-Beer (FOB) detector drain lines discharging into two waste-beer catch containers without the required air gap . The drain tubing was submerged below the liquid surface , which creates a potential back-siphon and contamination hazard to the FOB chamber and the draft-beer system. Provide a proper air gap between each FOB drain line and the waste-beer container. The tubing must be installed above the flood level rim of the container and must not be submerged at any time. Maintain the air gap during routine operations and cleaning.

     Code MN Rule 4626.1220

2. Nov 12, 2025 Routine Score 72
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed damaged wall/baseboard in office. Repair. 2. Observed missing ceiling tiles in kitchen. Replace. 3. Observed light bulb out in back prep area. Replace. 4. Observed flashing piece of mop sink coming apart from wall. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Hand sink is not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Measured food items in middle prep cooler above 41 degrees (see temps above). Items were stocked today. Discard or use within 6 hours of stocking. Repair asap and use time as a public health control until repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     1. Observed floor of bar area especially under equipment with debris and trash. Clean and maintain. 2. Observed basement bathroom heavily soiled. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Prep cooler is not maintaining temperature at or below 41 degrees. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed grill employee touch bun to butter it with bare hands. Discussed violation with employee. Bun was discarded. Bare hands are not allowed to be used when touching ready to eat food.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Missing common name of food on many items: salt, sugar, spices, red liquid, bulk bins. Label with common name.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed uncovered small containers of sugar and salt on shelf. Keep food covered.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed some food items with dates over 7 days: - Caesar dressing 10/31 - Siracha mayo and garlic mayo 11/4 - Charred tomato sauce 11/5 Instructed to discard. Be sure to check cooler daily to discard food items past 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed pooled eggs covered while cooling in walk-in cooler. Lid was removed. Corrected on site. Food must be uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed mop sink clogged. Unclog.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops unhung inverted. Hand mops with mop head below handle.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cardboard on shelf used as shelf liner. Remove cardboard as it is absorbent and cannot be cleaned.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and type of violations active managerial control is lacking. A person in charge must monitor staff to ensure employees are following and demonstrating food safety practices.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     There was no person in charge during majority of the duration of the inspection. A designated person in charge must be present at all times.

     Code MN Rule 4626.0025

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing asterisk next to some food items (Burgers, steak, bulgolgli with sunny side egg, black bean huevos rancheros, any other item with undercooked egg, or eggs cooked to order) Include asterisk next to any item that is served undercooked or requested undercooked per customer.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on online menu. Include asterisk next to food item and footnote on menu. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the entire keg walk-in cooler in need of cleaning. 1. Observed mold on the walls 2. Observed mold on exterior of beer lines 3. Observed mold on shelves 4. Observed heavily molded surface and inside condensate bucket on shelf 5. Observed floor heavily soiled. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     1. Observed soda gun nozzle in need of cleaning. Instructed to clean. 2. Observed can opener dirty with debris. Instructed to clean. Corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Observed basement toilet in need of cleaning. Clean.

     Code MN Rule 4626.1550

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap in basement bathroom. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towels in basement bathroom. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     No lighting in basement bathroom. Provide.

     Code MN Rule 4626.1470B

3. Nov 7, 2024 Routine Score 88
   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed open area of wall under dish machine. 2. Observed metal piece pulling away from wall at mop sink. 3. Observed cracked light shields. Repair all.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     1. Observed wet wiping cloth on counter. 2. Observed sanitizer bucket at 0 ppm Keep wiping cloths stored inside proper level sanitizer bucket solution. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed a few hand sinks throughout kitchen and one side of dish area drain board not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed thawed salmon inside an intact vacuum sealed pouch. Instructed to discard. All vacuum sealed fish must be removed from the package or packaging cut open, prior to thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Missing hand wash reminder sign at hand sinks in kitchen. Provided and posted. Corrected on site.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed hand sink with a slow drip. Repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw eggs above cooked ham and turkey. Eggs were separated accordingly. Corrected on site.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed elevated temperatures and water droplets on interior of lids for red curry and veggie stock cooled from day prior. When cooling, food must be uncovered. Instructed to discard.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Measured food above 41 degrees inside the following units (see temps above): 1. Walk-in cooler 2. Right prep line cooler 3. Left prep line cooler Have units serviced asap. Use TPHC for left line cooler until repaired. Also observed flour used to bread tofu on counter that is not switched out every 4 hours. Keep flour stored inside refrigerator or use Time as a public health control and discard flour every 4 hours. Complete TPHC form if applicable.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed ice scoop stored in water that is not changed out every 4 hours. Ice cream scoop was moved to dish area to be washed. Discontinue this practice and change utensil and water every 4 hours max.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed diamond plated keg cooler floor in need of cleaning. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed diamond plated keg cooler floor in need of cleaning. Clean and maintain.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. Ensure person in charge is adequately demonstrating food safety knowledge along with staff.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Business license not posted in customer area. Corrected on site.

     Code MCO 188.390

4. Nov 22, 2023 Follow-Up Score 96
   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed the date of last sale missing on majority of shellstock tags. Ensure code is followed as described above.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed mussles inside prep cooler without tag. Tags must be kept with the container until it is empty.

     Code MN Rule 4626.0220A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed interior baffle of ice machine with dark build up. Clean and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall under dish machine in need of repair.

     Code MN Rule 4626.1515

5. Nov 8, 2023 Routine Score 80
   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed the date of last sale missing on majority of shellstock tags. Ensure code is followed as described above.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed mussels inside prep cooler and walk-in cooler without tag. Tags must be kept with the container until it is empty.

     Code MN Rule 4626.0220A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing asterisk on 2 beverages that contain raw egg white on drink menu. Provide.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory for online menu. Provide.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed interior baffle of ice machine with mold build up. Clean and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed wall under dish machine in need of repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Measured food(chicken and tomatoes-54, noodles-51, tofu-49) above 41 degrees in rail of 3 door refrigerator across from cooking equipment. All TCS food was discarded. Refrigerator temperature was adjusted. Instructed to monitor temperature. If 41 degrees is not met, repair. TCS food needs to be used or discarded every 4 hours until repaired.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Measured chlorine sanitizer at 3 compartment sink at 0 ppm. Have serviced asap. Instructed to mix by hand until device is repaired.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Dish machine measured at 0 ppm of chlorine. Have serviced. Use 3 compartment sink for sanitizing until repaired.

     Code MN Rule 4626.0900